Shrimp and Chinese Broccoli Potstickers
- ¼ cup soy sauce, divided
- 1 tablespoon Shaoxing wine
- 2 teaspoons dark sesame oil
- 2 teaspoons tapioca starch
- 1 pound peeled and deveined tiger shrimp, minced
- 2 stalks leafy Chinese broccoli, stalks minced and leaves julienned
- 36 round dumpling wrappers
- 6 tablespoons vegetable oil, divided
- 9 tablespoons water, divided
- 2 tablespoons Chinese black vinegar
- 2 ounces fresh ginger, peeled and finely julienned
- 2 fresh red Thai chiles, deseeded and thinly sliced
- Whisk 2 teaspoons soy sauce, wine, sesame oil, and tapioca starch together in a bowl; add shrimp and broccoli and mix to coat.
- Put a small bowl of water near a flat working area.
- Put a heaping teaspoon of shrimp and broccoli filling in the center of a dumpling wrapper. Dip a fingertip in the water and drag it around the edge of the inside of the wrapper and around the filling. Fold wrapper over the filling to form half-moon shapes, pressing the edges to secure the filling while squeezing to remove any air out. Repeat with remaining wrappers and filling.
- Add 3 tablespoons each vegetable oil and water in a large nonstick skillet over low heat. Working in batches, arrange 12 dumplings in the skillet in a single layer, slightly overlapping each piece. Increase heat to medium-high and put lid on skillet so there is a slight vent. Cook until the water has evaporated and the oil renders the underside of the potstickers golden brown, about 3 to 4 minutes; remove to a large plate.
- Repeat cooking potstickers in batches. For the second batch, replenish the pan with 3 tablespoons water. For the third batch replenish with both oil and water.
- Stir remaining soy sauce, vinegar, ginger, and chiles together in a bowl; serve as a dipping sauce alongside the crispy potstickers.
Once you have the techniques of this recipe down, try altering the filling ingredients to create new and interesting flavor combinations.Use a glass lid so you can easily monitor the potstickers cooking. The pan gets hotter with every batch and you may have to adjust the heat, lowering the temperature accordingly.
What others are saying
Elise Ballard says:
This dumpling recipe yields a gorgeous and delicious result. Corinne's instructions for frying the potstickers worked perfectly for me. I got a tender filling and dumpling top, while the underside was crisp and golden.
Sam Dalton says:
I've always loved potstickers, but would buy frozen because I assumed they were difficult to make. When I came across this recipe I was eager to try it out. So glad I did, this dish is quick and easy. The shrimp and broccoli filling was delicious, and they were steamed and sautéed perfectly. I definitely will not be buying frozen again, now that I know how simple these were to make.